Potato Skins with Texas Chili
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Quantity: 16 canapés
Complexity: easily
Quantity: 16 canapés
Delight everyone with a delicious appetizer of flavorful, crispy potato skins. The potatoes are baked whole in the oven, then the flesh is scooped out (you can save it for mashed potatoes), and the skins are filled with a variety of toppings, like in this recipe. Chili sauce, grated cheddar, onions, sour cream, and hot sauce give this appetizer the delicious flavor of Texas chili.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Potato peels
- 4 large Russet Burbank potatoes
Toppings
- Chunky chili sauce, shredded cheddar, chopped onion, sour cream and hot sauce
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Recipes with similar ingredients: potato, cheddar cheese, hot sauce, meat sauce, green onions, sour cream
Cooking the dish according to the recipe:
- How to Make Classic Potato Skins:
Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut the potatoes into quarters lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins. - Brush both sides of the skins with melted butter, season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crispy, about 15 minutes.
- Add the meat chili, sprinkle with green onions, drizzle with hot sauce and serve with sour cream.
For cheese rinds, turn the baked skins over, sprinkle with 1 cup of grated cheddar and bake for another 5 minutes.
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